Quandong Chocolate Brownies
200g unsalted butter,
100g chocolate, any chocolate
397g can caramel
200g caster sugar
4 medium eggs,
130g plain flour
50g cocoa powder
10 Quandongs de-seeded (just the flesh yeah !)
Heat oven to 180C . Grease then line a 23cm square baking tray tin with baking paper. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.
In a small bowl, mix 175g of the caramel . Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer .
Whisk in the chocolate, Quandong and butter. In another bowl, combine the flour, cocoa , then sift this on top of the chocolate mix. Beat briefly until smooth.
Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the caramel on top of the batter layer in thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.